Homemade Granny Cake

Grandma’s cooking is simple, not fancy like at Michelin-starred restaurants, but the flavor of her baked goods is unforgettable. The aroma alone can have you running from miles away for just one bite. You’ve got to try my Granny’s Coconut Cake—it’s a real treat!

Ingredients:

Cake:

• 1 1/2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 (20 oz.) can crushed pineapple (with juice)
• 1 cup brown sugar (for topping)
• 1 cup chopped pecans (for topping)

Icing:

• 1 cup evaporated milk
• 1/2 cup white sugar
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the white sugar, flour, baking soda, and salt. Add in the eggs and crushed pineapple (with juice), stirring until the batter is smooth.
3. Pour the batter into the prepared baking dish, then sprinkle the top with chopped pecans and brown sugar.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the icing by combining evaporated milk, white sugar, and butter in a saucepan over medium heat. Bring it to a boil, then remove from heat and stir in the vanilla.
6. Once the cake is done, prick the surface all over with a toothpick or skewer, allowing the icing to soak through.
7. Pour the hot icing over the entire cake and let it cool completely before cutting and serving.

Notes:

• The icing sets quickly, so start making it about 5 minutes before the cake finishes baking.
• You can reduce the brown sugar topping by half, as long as the pecans are evenly coated. This creates a delicious caramelized, crispy layer.

Enjoy this delightful cake that captures all the nostalgia of grandma’s kitchen!